Vegan Mini Blackberry Cheesecakes are adorable little cheesecakes that are No-Bake, perfect for summers, and are super good. These get ready in no time and with just a few hours in the freezer, these can be enjoyed!
The perfect recipe to cool off during hot summer days, these Mini Blackberry Cheesecakes taste almost like Blackberry Ice Cream! It’s super creamy, berryful and so good. Also, try my Summer Berry Lasagna or Summer Berry Pizza.
A stack of Mini Vegan No-Bake Blackberry Cheesecakes
A stack of Mini Vegan No-Bake Blackberry Cheesecakes
I just love Mini Cheesecakes. These are bite-sized and perfect to feed the crowd or kids during a hot summer day. Have you tried my The Best Mini Blueberry Cheesecake or Mini Banana Cheesecakes or No-Bake Lemon Cheesecake or Mini Peanut Butter Cheesecakes with Chocolate Ganache or Strawberry Cheesecake Cups or No-Bake Key Lime Cheesecake Cups or Mini Pumpkin Cheesecake with Gingersnap Crust
Mini Vegan Blackberry Cheesecake
Vegan Cheesecake is made without Cream Cheese. Rather Soaked Cashew Nuts and Coconut Cream is used as a replacement for Cream Cheese for Vegan Cheesecake recipes.
The soaked Cashew Nuts are naturally creamy and when you combine that with Coconut Cream, you get a cheesecake-like mixture that freezes easily. Hence it’s perfect for No-Bake Cheesecake recipes.
Mini Blackberry Lavender Cheesecakes😋🤐😍🧀🍰😋🤐😍🧀🍰😋
Ingredients:
the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- • 16 oz (2 cups) cream cheese, softened
- • 1 cup granulated sugar
- • 2 large eggs
- • 1/2 cup sour cream
- • 1 tsp vanilla extract
- • 2 tsp dried culinary lavender, finely ground
For the Blackberry Topping:
- • 1 1/2 cups fresh blackberries
- • 1/4 cup granulated sugar
- • 1 tsp lemon juice
Directions:
1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Mix until the crumbs are evenly coated with butter.
3. Divide the crust mixture evenly among the muffin cups, pressing it down firmly. You can use the bottom of a small glass to help with this.
4. In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
5. Add the granulated sugar and beat until well combined.
6. Add the eggs, one at a time, mixing well after each addition.
7. Stir in the sour cream, vanilla extract, and ground lavender until the batter is smooth and lavender is evenly distributed.
8. Spoon the cream cheese mixture over the crust in the muffin cups, filling each about 3/4 full.
9. Bake for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.
10. Remove from the oven and allow the cheesecakes to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
11. While the cheesecakes are cooling, prepare the blackberry topping. In a small saucepan, combine the fresh blackberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool.
12. Once the cheesecakes and blackberry topping are completely cooled, spoon the blackberry topping over the cheesecakes.
13. Refrigerate the mini cheesecakes for at least 4 hours, or overnight, to allow them to set.
14. Serve chilled and enjoy these Lavender-Infused Mini Cheesecakes with Fresh Blackberry Topping!
Prep Time: 30 minutes | Cooking Time: 15-18 minutes | Total Time: 4 hours 48 minutes (includes chilling time)
Kcal: 298 kcal | Servings: 12 mini cheesecakes